Photo: Ernest Porzi
Lemon-Paprika Tilapia with Potato-Rutabaga Mash
11 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
753
Calories
35g
Protein
38g
Fat
64g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Rutabaga | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
- 1 1-pound rutabaga, peeled, cut into 3/4-inch cubes (about 3 cups)
- 6 tablespoons (3/4 stick) butter, divided
- 1/3 cup whole milk, warmed
- 1 to 1 1/4 pounds tilapia fillets
- 1 1/2 teaspoons paprika, divided
- 1/4 cup chopped shallots
- 1 cup dry white wine
- 3 tablespoons chopped fresh Italian parsley
- 2 tablespoons heavy whipping cream
- 1 teaspoon finely grated lemon peel
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes